Beef and Ricotta Stuffed Shells
Jumbo pasta shells filled with a creamy ricotta and beef mixture, baked in marinara under melted mozzarella.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Ingredients
Scale
- 24 jumbo pasta shells
- 1 lb (450 g) ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 15 oz (425 g) ricotta
- 1 egg
- 1 1/2 cups (150 g) shredded mozzarella, divided
- 1/2 cup (50 g) grated Parmesan
- 2 tbsp chopped parsley
- 1 tsp Italian seasoning
- 3 cups marinara sauce
- Salt and pepper
Instructions
- Cook shells until just al dente; drain and cool.
- Brown beef with onion and garlic. Cool slightly.
- Mix beef, ricotta, egg, 1/2 cup mozzarella, Parmesan, parsley and seasoning.
- Spread 1 cup marinara in a 9×13 dish.
- Fill each shell and arrange in the dish.
- Top with remaining marinara and mozzarella.
- Cover and bake at 375°F (190°C) 25 minutes; uncover and bake 10 minutes.
Notes
Cook a few extra shells in case some tear.
Find it online: https://munchtwist.com/beef-and-ricotta-stuffed-shells/